Relationship of Anthocyanins of Black Muscadine Grapes (Vitis Rotundifolia Michx.) to Wine Color

Abstract

The anthocyanins (Acy) from the fresh fruit of 12 clones of Vitis rotundifolia were separated by 2-way thin-layer chromatography, and the amounts of each Acy were estimated visually. These estimates of Acy were compared with subjective visual color ratings and tristimulus color values of the wines. Malvidin 3,5-diglucoside in relatively large quantities was found in fruit of all cultivars that produced red wine of good color. It is proposed that this method can effectively screen seedlings for potential red wine color. More precise quantitative measurements of Acy contents by densitometry are suggested to determine threshold levels required to produce good-colored wine and for genetic studies.